Mango Mousse

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   Note: For anyone who has sensitivities, this recipe contains raw eggs.

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   1. If using fresh mangoes, puree the mango cubes in a blender along with sugar and lime juice. If using canned pulp, mix together mango pulp, sugar and lime juice well. Keep aside.

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   2. In one bowl, beat egg whites until stiff peaks form.

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   3. In another bowl, beat cream till soft peaks form and cream is fluffy. (Before whipping, it is best if you put the bowl and cream in the freezer for 5 minutes so that everything is nicely chilled before starting to work with it.)

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   4. Heat 2 to 3 tablespoons of water, squeeze gelatin leaves and dissolve them in hot water and add it to the mango mixture.

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   5. Add cream to the mango mixture and mix gently. Then add egg whites to this and fold till well combined.

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   6. Pour this into a dish and and refrigerate for at least 4 to 5 hours. Alternatively, you can even spoon the mix into individual cups or glasses and refrigerate.

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   7. Serve chilled and enjoy!

* Per serving · 4 servings · Values may vary.